Köycegiz Honey Sandalwood Honey 660 G Glass Jar Our Analysis Certificates Köycegiz Honey is sampled from honey produced during the harvest season thanks to the diligence of our bees and the great dedication of our beekeepers. All of our honey is analyzed regularly at accredited universities (Hacettepe University, Mugla University) under the supervision of Turkey's leading professors specialized in the field of honey. All of our purity analyses, which we conduct based on the Turkish Food Codex Honey Communiqué, are available next to the products. If we consider these parameters in honey separately Proline is an amino acid found predominantly in Köycegiz Honey and Sandalwood Honey. Its amount is a quality criterion for Köycegiz Honey and Sandalwood Honey. A high or low proline value indicates whether the bees collected nectar from nature during the Köycegiz Honey and Sandalwood Honey production period. According to the Turkish Food Codex Honey Communiqué, the required proline value in Köycegiz Honey and Sandalwood Honey is at least 300 mg kg. Accordingly, the level in Köycegiz Honey and Sandalwood Honey is 646.37 mg kg. Diastase value is the most abundant enzyme in Köycegiz Honey and Sandalwood Honey. This enzyme is produced by bees during the ripening of Köycegiz Honey and Sandalwood Honey, secreted from their stomachs, and transferred to Köycegiz Honey and Sandalwood Honey. The value of this enzyme indicates whether the Köycegiz Honey and Sandalwood Honey has been heat-treated. According to the Turkish Food Codex Honey Communiqué, the diastase value must be at least "8". Accordingly, the value in our Köycegiz Honey and Sandalwood Honey is "9.53". The moisture value expresses the amount of water in Köycegiz Honey and Sandalwood Honey. It plays an important role in determining the maturity and shelf life of Köycegiz Honey and Sandalwood Honey. When Köycegiz Honey and Sandalwood Honey are deposited in the honeycomb cells by bees, the moisture content is approximately 0-35 . The bees reduce this moisture content below 0 by balancing the hive temperature and beating their wings. A value above 0 indicates that Köycegiz Honey and Sandalwood Honey was harvested early by beekeepers. The maximum moisture value in the Turkish Food Codex Honey Communiqué is 0 . This value is 0.08 for our Köycegiz Honey and Sandalwood Honey. Electrical conductivity is measured to determine the mineral and acid content in Köycegiz Honey and Sandalwood Honey. The electrical conductivity of Köycegiz and Sandalwood Honey can vary depending on the amount of organic acids, minerals, and proteins present, and this determines whether Köycegiz and Sandalwood Honey is secretory or flower honey. According to the Turkish Food Codex Honey Communiqué, the electrical conductivity of flower honey must be at most 0.8 mS cm. The electrical conductivity of our Köycegiz and Sandalwood Honey is 0.78 mS cm. Free acidity and pH are the primary elements determined by the amount of organic acids, minerals, protein, and carbohydrates present in Köycegiz and Sandalwood Honey. This process plays a significant role in the fermentation of Köycegiz and Sandalwood Honey and in determining the degree of secretory honey. The acids found in Köycegiz and Sandalwood Honey not only affect the taste and flavor of Köycegiz and Sandalwood Honey, but also inhibit the growth of microorganisms in Köycegiz and Sandalwood Honey. According to the Turkish Food Codex Honey Communiqué, the free acidity value in Köycegiz Honey and Sandalwood Honey must be at most 50meq kg. The free acidity value in our Köycegiz Honey and Sandalwood Honey is 15.36meq kg. Hydroxymethylfurfural (HMF) is the HMF ratio in Köycegiz Honey and Sandalwood Honey. The amount of HMF increases under the influence of parameters such as heat treatment of Köycegiz Honey and Sandalwood Honey and long-term storage under poor conditions. HMF is formed by the condensation of the carbonyl groups of reducing sugars in Köycegiz Honey and Sandalwood Honey with the amine groups of amino acids and proteins. The HMF value is an indicator of the freshness of Köycegiz Honey and Sandalwood Honey. According to the Turkish Food Codex Honey Communiqué, the HMF ratio in Köycegiz Honey and Sandalwood Honey must be at most 40mg kg. The HMF ratio in Köycegiz Honey and Sandalwood Honey is "0". C4 and Delta C13 values in Köycegiz Honey and Sandalwood Honey C13 analysis in Köycegiz Honey and Sandalwood Honey is the most common method used for the proof of cane sugar, corn-based sugar and glucose-based sugar. It provides information about whether Köycegiz Honey and Sandalwood Honey has been adulterated or not, based on the ratio between isotope atoms in Köycegiz Honey and Sandalwood Honey by considering the different photosynthetic cycles of plants. According to the Turkish Food Codex Honey Communiqué, the C4 sugar ratio in Köycegiz Honey and Sandalwood Honey as a result of the process between C13 honey and protein fractions should be at most 7 . The C4 sugar ratio in Köycegiz Honey and Sandalwood Honey is 0.00 . Sugar profile analysis in Köycegiz Honey and Sandalwood Honey Since Köycegiz Honey and Sandalwood Honey is a carbohydrate food, its dry matter ratio is approximately -99. 95 of this consists of Fructose and Glucose. These 2 monosaccharides, which give Köycegiz Honey and Sandalwood Honey its flavor, are formed as a result of the inversion of sucrose, which is found in the nectar of plants or in the secretions of insects living on plants, by the invertase enzyme. According to the Turkish Food Codex Honey Communiqué, the sugar profile amount and ratio in Flower Honeys is at least 60g per 100g and the Fructose Glucose ratio is between 0.9 and 1.4. In our Köycegiz Honey and Sandalwood Honey, Fructose Glucose ratio is 61.67 and 1.35. There should be no sucrose in honey. Bees invert all of the nectar they collect and break it down into Fructose and Glucose until no sucrose remains. The presence of sucrose in honey is an indication of adulteration. There is no sucrose in our Köycegiz Honey and Sandalwood Honey. Pollen Analysis The honey-bearing plant species that are the source of Köycegiz Honey and Sandalwood Honey are abundant in our country. Turkey boasts a diverse range of approximately 450,000 different plants, varying by region. The Köycegiz region is also a significant location for Pine Honey. Furthermore, because our local beekeepers are nomadic, they leave their hives throughout Turkey in spring. The bees then enjoy this richness of plants and produce honey. Pollen analyses performed on these milked honeys provide useful information for determining their geographic and floral origins. Pollen analysis determines the local nectar-bearing plants, the naming of Köycegiz Honey and Sandalwood Honey, and the quality and yield of our Köycegiz Honey and Sandalwood Honey. Phenolic and Antioxidant Analysis in Köycegiz Honey and Sandalwood Honey: Antioxidants are compounds that prevent the formation of free radicals in the body, preventing cell damage. These reactions can be toxic in foods and cause health problems. In short, antioxidant activity can reduce oxidative reactions in the body. Köycegiz Honey and Sandalwood Honey are known to be rich in enzymatic and non-enzymatic antioxidants. Köycegiz Honey and Sandalwood Honey are rich in antioxidant compounds such as flavonoids and phenolic acids, as well as tocopherols, alkaloids, and ascorbic acid. The color of Köycegiz Honey and Sandalwood Honey generally depends on the carotenoids and flavonoids it contains. Dark-colored honeys have a high antioxidant content. In short, honey is rich in antioxidants and can vary depending on the region and season. The phenolic compound content in Köycegiz Honey and Sandalwood Honey is 861.66 mgGAE kg.
